Description

Arugula Pesto ♥

July 1, 2007

Yikes, this arugula had a bitterness I wasn't expecting! It was past peppery, into something slightly caustic. So I knew that a simple arugula salad wasn't the ticket.

Enter arugula pesto, where arugula's bitterness is moderated by toasted almonds and Parmesan. It was quite delicious with a quick side pasta. (And in case you're wondering, no, arugula doesn't create a neon-green pesto. The noodles themselves are an Asian noodle of that color. They do brighten a plate, yes!)

WHAT TO DO WITH LEFTOVER ARUGULA PESTO Leftover pesto is handy to have around! One night I tossed it with tiny new potatoes for a no-mayonnaise potato salad. Another night, I stirred it into some goat cheese and then slightly warmed it in the microwave - a terrific appetizer. Another night I added some vinegar to make a quick salad dressing.

I can't wait to try this out! I love arugula and have always wanted to try it in a pesto. thanks for the recipe! :)

Carolyn
on
July 05, 2007

I love arugula pesto, too, Alanna. When I get a particularly peppery arugula (which is most of the time, because the arugula here is usually picked too late!), I add a handful of fresh basil to the mix just to temper any bitterness.

Ah, the arugula challenge...I think that (and beets) is why we pick our own at the farmers market rather than get the CSA prepack. There's a great essay on arugula: http://bonappegeek.com. Allana, you really have the touch! I took your almond ingredient and added it to an asparagus pesto (from Recipezaar) that needed something -- better!

I like raw arugula, my husband doesn't. But one thing we agree on is that cooking arugula in a soup really tones it down. Try that sometime! (A cookbook I own has a recipe for a soup that includes chicken, pasta, and arugula - it's a breeze to make with leftover chicken, especially if you have chicken stock on hand.)

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